May 29, 2014

Mozzarella-stuffed Turkey Meatballs {Freezer Meal}


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Mozzarella-stuffed turkey meatballs

This week I lucked out and found some major markdowns on ground turkey and mozzarella – so I stocked up and I made the best of the deal by turning it into Mozzarella-stuffed turkey meatballs – one of our favorite freezer meals. It’s a super easy recipe and adding the mozzarella takes barely any extra time at all.

This recipes will make about 48 meatballs – for us this is about 4 meals. Each meatball is about 2 inches in diameter.



3.75 pounds of ground turkey (this is three (3) 20 oz containers)
I used Jennie-O Italian Seasoned variety because it’s what I found on sale. Any variety will work. I prefer the leaner meat.

12 oz mozzarella block, cut into 1/2 cubes, about 48 (this is usually how the round mozzarella loaves are sold)
I had a little bit of cheese left over, but not much! You can also use string cheese – cut into little squares. 

2 Cups bread crumbs

4 eggs beaten

4-5 garlic fresh cloves, minced
Add more if you really love garlic, less if you don’t!

2 Tablespoons dried Oregano or italian seasoning 

salt and pepper, to taste

Other ingredients you could consider – minced fresh onion, fresh or dried parsley or fresh parmesan cheese. 



1.) Preheat oven to 350 degrees F. Line cookie sheets with foil or Silpat baking sheets. (I didn’t do this and didn’t have too many issues with sticking).

2.) Toss ground turkey and all ingredients into a very large bowl.

3.) Using your hands (clean hands), gently mix the ingredients together. Try to mix as little as possible. The more you mix, the more likely your meatballs are to fall apart.


4.) Once ingredients are evenly combined, take a small handful of turkey and make a little patty. Press your thumb into middle of patty and place a piece of cheese inside indentation. Wrap turkey around cheese, sealing edges.

5.) Place meatball on cookie sheet (with edge) or broiler pan or on oven-safe grate inside cookie sheet (especially if you have higher fat content meat).


6.) Bake for about 25 minutes at 375 degrees, until thoroughly cooked through and lightly browned.

Serve your turkey meatballs with a homemade spaghetti sauce or a homemade roasted marinara sauce or with sauce from a jar (I won’t judge), pasta and some fresh mozzarella or parmesan cheese. These would also make great meatball subs! They’d also make great appetizers – just stick a toothpick inside hot meatballs and serve with marinara dipping sauce!



Freeze meatballs for up to 3 months. I usually just place mine in freezer bags in groups of 12. To thaw, take out the morning or evening before you plan to serve. Heat in marinara sauce or in the oven until heated throughout.


If you like this recipe, you might also like:

January 31, 2014

Seahawks Party Food – Homemade guacamole with blue tortilla chips

Seahawks-party-food-blue-chips-guacamolePin it. 

Seahawks Blue Chips and Guacamole

Looking for some Seahawks party food ideas? Here’s another one for you! Blue corn chips and guacamole. You can make your own guacamole or buy it pre-made in the store (or add fresh avocados to spice up store bought!)


2-3 avocados, ripe

Juice of one lime

Option things you can add : onions, jalapeno, cayenne, cumin, red peppers, cilantro.

Blue Tortilla Chips – My favorite are Garden of Eatin

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January 31, 2014

Seahawks Party Food – Seahawks Rice Krispies Treats

Seahawks-Rice-Krispies-Green-Blue Pin it.

Seahawks Rice Krispies Treats

This recipe for Seahawks Rice Krispies Treats can be modified for any team you might be rooting for – but I think the blue and green is best. 🙂


1/2 Cup plus 1 teaspoon butter

100 Jet-Puffed Marshamallows (big) or
10 Cups of Jet-Puffed Miniature Marshmallows (divided into 2 Cup increments)

Blue and green food coloring

15 Cups of Kellogg’s Rice Krispies cereal (divided into 3 Cup increments)


The original recipe calls for 5 layers, which I’m sure would look much cooler, but I simplified and did three layers. Because the food coloring covers the whole pan, I washed the pan before layers. I hate dishes, so that’s why you see three layers and not five. 🙂 You do it how you like.

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January 31, 2014

Seahawks Party Food – Golden Tate-r Casserole recipe

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Golden Tate-r Casserole

This recipe is incredibly easy to make and it’s basically cheesy potato casserole, but I substituted tater tots for the hash browns. In honor of Golden Tate (Seahawks #81), I’m calling it Golden Tate-r Casserole or if you’re feeling a little feisty it can be called Golden Tate-r Kick-asserole 


2 pounds Tater Tots (frozen)

2 cans condensed Cream of Potato soup (undiluted).
I used Cream of Chicken, because it’s what I had on hand. I think any cream soup will work. Low sodium would be best, since you have so much cheese in the recipe

2 cups (8 oz) shredded cheddar cheese
If you can, I recommend using Tillamook cheddar cheese to represent the Northwest! 

1 cup sour cream

1/2 cup grated parmesan cheese

1/2 tsp garlic salt (optional)

 Optional: Top with bacon

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January 31, 2014

Seahawks Party Food – Russells Sprouts cheese dip recipe


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This recipe is for all your Russell Wilson fans. It’s a Brussels sprout cheesy dip, but I’m calling it Russells Sprout dip in honor of the Seahawks. Think artichoke dip, but better, oh so much better.


2 Tablespoons olive oil

1 shallot, diced finely

2 cloves garlic, minced

3 Cups of Brussell sprouts, sliced thinly and broken apart (think slaw style)

1/2 Cup sour cream

1/2 package of softened cream cheese ( about 4 ounces)

1 Cup mozzarella cheese, shredded (plus more for top)

1/2 Cup grated parmesan cheese (plus more for top)

1/4 tsp salt, black pepper


1.) In a skillet on medium heat, add 2 Tablespoon olive oil, garlic and shallot. Cook until tender.


2.) Add your Brussells sprouts, salt, pepper and cook until tender (about 5 minutes). They should be slightly wilted

3.) In a separate bowl, mix sour cream, cream cheese, mozzarella and parmesan cheese. Stir well.

4.) Scrap mixture into an oven safe cooking bowl. I used a stoneware bowl from Pampered Chef, a cast iron skillet (with higher edges) will work as well. Top with more parmesan and mozzarella cheese

5.) Bake at 375 for 11-13 minutes until hot and bubbly.

Serve with BLUE corn tortilla chips, crostini, bread, regular tortilla chips, vegetables, pita bread, or crackers.

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October 6, 2012

How to keep your guacamole from turning brown

Here is a wonderful tip for keeping a bowl of guacamole from turning brown at your next party or football game. Top your guacamole with thinly sliced layer of limes for a pretty presentation, great flavor and keep the air from turning your guacamole brown! You can also add lime juice into the guacamole itself.

Here is our basic guacamole recipes:

  • 2-3 avocados
  • juice of one lime
  • cilantro
  • optional: onions, jalapeño, cayenne, cumin, peppers

What do you think? Do you do this? What tips do you have for keeping your guacamole from turning brown?

You might also want to check out these recipes, which are all guacamole friendly:

January 24, 2012

Football Party Foods – Stuffed Mushrooms Recipe

Stuff mushrooms always look much more fancy than they really are. They are easy to make, relatively inexpensive and the perfect bite-size snack. My husband makes really good stuffed mushrooms so I had him share his recipe with us.


15-20 mushrooms – preferably Crimini or a meatier, larger mushroom

6 pieces of bacon – baked and crumbled (or you can fry it up if you prefer)

1/2 cup bread crumbs

1/2 cup parmesan cheese

1/2 onion or shallot (diced)

3 or 4 cloves of garlic (minced)

2 tablespoons butter

2 tablespoons olive oil

2 teaspoons italian herb seasoning

Parsley to taste, fresh or dried

Optional – blue cheese, crumbled


Preheat over to 375 degrees F

Remove stems and clean mushrooms

Saute onion/shallot in garlic, butter and 1/2 of the olive oil

When the onions are translucent, add parmesan cheese, bread crumbs and herbs

Stir for 15-30 seconds – transfer contents to mixing bowl. Add blue cheese (if using) and bacon. Stir until combined.

Scoop mixture into mushrooms – about 1 tsp in each (or more depending on size of mushroom)

Lightly drizzle olive oil over mushrooms.

Bake on baking sheet for 20-25 minutes until tops are golden brown.

Hope you enjoy this recipe. Thanks to my husband for his recipe and for making the mushrooms for the sake of this post (we gladly taste-tested them again for you).

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